Vegetables: Carrot Souffle 04 by Recipe Cottage

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	Carrot Souffle 04

		Carrot Souffle 1 1/2 pounds (about 9) medium carrots, peeled 1 1/2 cups granulated sugar 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla extract 1/3 cup high gluten or bread flour 4 eggs, beaten 1/2 cup unsalted butter, melted 1 TBS. confectioners sugar Steam or microwave carrots. (If using the microwave, add about 1/4 cup of water to the dish). Cook until very soft, drain. While carrots are still warm, mash them, then transfer to a large bowl and beat with an electric mixer for a couple of minutes to get the carrots very smooth. Add granulated sugar, baking powder, vanilla and flour; beat 3 minutes with the electric mixer at medium speed until very smooth. Add eggs one at a time beating well after each addition. Gradually add the melted butter and mix in well. Spray a 1 1/2 quart baking dish (make sure the dish is deep because it will puff up) with vegetable spray. Spoon in the carrot mixture, bake at 350F for about 1 1/2 hours or unt il top is a light golden brown. Remove from oven and sift the confectioners sugar over the top of the souffle. Serves 6-8